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Cookie buttercream

Import-Author - KitchenAid Chef
KitchenAid Chef
cookiebuttercream_thumbnail.jpg

This indulging cookie buttercream frosting can be enjoyed on a cupcake, a cookie or a cake!

Duration
Total15min
Prep15min

Tools

StandMixerStandMixer

Ingredients

Serving

300 g

softened butter

360 g

speculoos cookie spread

400 g

icing sugar, sifted

1/2 tsp

salt

1 tbsp

vanilla extract

Step by step

  1. Place the softened butter in a bowl of a stand mixer fitted with Paddle Attachment. Add the cookie spread and start mixing on speed 6 until smooth.

  2. Gradually add sifted icing sugar and beat well after each addition. Continue beating until smooth and fluffy.

  3. Add salt and vanilla extract and mix until well combined.

  4. To use on cupcakes, place the buttercream in a piping bag and pipe on top of the cupcakes. Optionally, finish off with crushed cookies.